Instant Pot Butternut Squash Soup

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–+ servings

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4.80 from 10 votes

This rich and creamy butternut squash soup can be made in your Instant Pot or your stove - and it's naturally low-carb

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Soup

Cuisine: American

Servings: 4

Calories: 313kcal

Set Instant Pot to saute mode and heat oil. Add onions and saute for 2 minutes
Add garlic, rosemary, red pepper flakes cook for a minute
Add butternut squash, salt and broth. Give a quick stir. Close the Instant Pot with pressure release valve to sealing. Pressure cook for 8 minutes followed by quick release or natural pressure release
Take out the rosemary stems. Add cream cheese and using a hand blender, blend until the soup is creamy and smooth. Add more salt and black pepper if needed
Serve hot with toasted pumpkin seeds

Stove Top Recipe:

In a dutch oven or heavy-bottomed pan heat oil. Add onions and saute for 2 to 3 minutes or just until they turn translucent.
Add garlic, rosemary, and red pepper flakes. Cook for 30 seconds, make sure the garlic does not brown.
Add butternut squash, salt, and broth. Cook partially covered until the butternut squash is fork-tender, about 15 to 20 minutes. Take out the rosemary stems.
Add cream cheese and using a hand blender, blend until the soup is creamy and smooth. Add more salt and black pepper if needed.

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